Description
A refreshing quinoa salad with edamame and vegetables, perfect for a light meal or a side dish.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 cup edamame (shelled)
- 1/2 cup red bell pepper (diced)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped, substitute with fresh parsley if preferred)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste salt and pepper
Instructions
- Rinse the quinoa under cold water to remove any bitterness.
- Combine the rinsed quinoa with water in a medium saucepan, bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside to cool.
- Chop the red bell pepper, cucumber, and finely chop the red onion. Set aside in a large bowl.
- If using frozen edamame, cook according to package instructions, shell them, and add to the vegetable bowl.
- Add the cooled quinoa to the bowl with the vegetables and edamame. Gently mix everything together.
- In a small bowl, whisk together olive oil and lemon juice. Pour the dressing over the quinoa mixture and season with salt and pepper to taste. Toss until well-coated.
- Sprinkle the freshly chopped cilantro on top before serving. Enjoy fresh or refrigerate for later.
Notes
- Substitute fresh parsley for cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg